Asiatisch essen - was auch immer…
In der Tat ist es ja manchmal grauenvoll, was für ein “Mash-up” sich asiatische Restaurants ausserhalb Asiens leisten: Sushi beim Chinesen, Thai beim Chinesen, Chinesisch beim Inder, usw. In Korea (wie übrigens auch in Japan) stossen diese Praktiken inzwischen unangenehm auf:
“Amid a cluster of offices on Third Avenue sits a Japanese restaurant whose signboard greets diners with the words “Gyu-Kaku, Japanese BBQ Dining.” As you enter, waiters and waitresses of various ethnic backgrounds African-Americans, Indonesians, Thais and Tibetans shout “Iratshaimase!” (”welcome” in Japan). By 12:30 p.m. all 100 seats are filled. “It’s not easy to find empty seats during lunchtime or evening peak time,” says a Tibetan employee.
Gyu-Kaku is a world-renowned Japanese roast-beef restaurant chain with some 900 branches throughout Japan. It has many overseas branches, including two in New York, eight in Los Angeles, two in Hawaii, two in Jakarta, two in Singapore, and four in Taiwan. Its interior is reminiscent of a traditional Japanese “Izakaya” or pub. Only the menu gives pause: 50 to 80 percent is Korean, be it galbi (roast beef ribs), bibimbap (boiled rice with assorted mixtures), kimchi, japchae (traditional Korean chop suey) namul (seasoned greens) or kupbap (rice served in soup) — though the names are changed to “karubi,” “bibimba”, “kimuchi”, “chapu che”, “namuru” and “kuppa.” […]”
Quelle: Chosun
jetzt kommentieren? 20. Februar 2008